Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Join from $20/month*!

*On selected 3 & 6 month plans only. Min. cost (Core) A$60. Offer ends 19/11/24. See terms.
Join now
Photo of Philly cheese steak wrap by WW

Philly cheese steak wrap

12
Points®
Total Time
40 min
Prep
30 min
Cook
10 min
Serves
4
Difficulty
Moderate
Chargrilled meat and veg make this dish full of captivating caramelised flavours and with the full and buttery flavours of the provolone cheese, this dish is a winner.

Ingredients

Ground paprika

1½ tsp

Garlic powder or flakes

1 tsp

Chilli powder

¼ tsp, (1 pinch)

Beef scotch fillet (rib eye), raw

400 g, (buy 2 x 250g) fat trimmed

Mushrooms

3 whole, portobello variety, thinly sliced

Red onion

1 medium, cut into thin wedges

Red capsicum

1 medium, thickly sliced

Yellow capsicum

1 medium, thickly sliced

Multigrain tortilla

4 regular, or wholegrain wraps

Dijon mustard

2 tbs

Provolone cheese

35 g, (1/3 cup) shaved

Watercress

½ cup(s), sprigs to serve

Oil spray

1 x 3 second spray(s)

Instructions

  1. Combine the paprika, garlic and chilli powder on a plate. Add the beef and turn to coat. Lightly spray a chargrill or barbecue with oil and preheat to high heat. Cook the beef for 3-4 minutes each side or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 minutes to rest. Thickly slice the beef.
  2. Meanwhile, cook the mushroom, onion and capsicum on the same chargrill or barbecue, turning occasionally, for 5-7 minutes or until tender.
  3. Place the wraps on serving plates. Spread with mustard, then top with the vegetables, the beef, the provolone and the watercress. Season with cracked pepper. Roll to enclose filling.

Notes

SERVING SUGGESTION: Steamed broccoli, green beans and zucchini.

You might like

You might like